Preparation

Preheat the oven to 350 degrees F.

Mix together the oats, almonds, dried apples, spices and salt in a large mixing bowl; set aside.

In a saucepan, stir together the water and sugar. Bring to a boil and cook over medium heat (preferably using a candy thermometer to monitor temperature) until the syrup turns a golden amber color (this happened for me around 325 degrees F.) Be careful not to let the caramel get too dark, which will make it bitter. Remove from the heat and add the butter, swirling to melt.

Slowly pour the caramel over the oat mixture, stirring quickly and thoroughly the entire time to minimize clumping and allow everything to get coated. Spread granola on a baking pan and bake until golden brown and toasted, about 15-18 minutes. Watch towards the end of the cooking time to ensure the granola doesn't start to burn from the caramel. Remove from the oven, give a quick stir, and let cool.